Saltfish Fritters
Caribbean-style salt cod fritters made with a savory batter of rehydrated salt cod, scallions, and scotch bonnet pepper, pan-fried until golden and crispy. Plan ahead: the salt cod must soak overnight to remove excess salt.
Ingredients
- 8 oz dried salt cod (bacalao), soaked, drained
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 4 scallions, thinly sliced
- 1/2 scotch bonnet or habanero pepper, seeded, minced
- 2 cloves garlic cloves, minced
- 1/2 tsp black pepper
- 1 cup cold water
- 1 cup vegetable oil (for frying)
- 8 lime wedges (for serving)
Instructions
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1
Soak 8 oz dried salt cod (bacalao) in cold water overnight, changing the water 2 to 3 times. Drain, rinse, and flake the fish into small pieces, discarding any bones or skin.
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2
In a large bowl, whisk together 1.5 cups all-purpose flour and 1 tsp baking powder. Stir in 4 thinly sliced scallions, 1/2 seeded, minced scotch bonnet or habanero pepper, 2 cloves minced garlic cloves, and 1/2 tsp black pepper.
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3
Add the flaked salt cod to the bowl. Pour in 1 cup cold water and stir until a thick batter forms. Add more water a tablespoon at a time if needed.
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4
Heat 1 cup vegetable oil (for frying) in a large skillet over medium-high heat to 350 degrees F. Drop heaping tablespoons of batter into the oil in batches, flattening slightly. Do not crowd the pan.
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5
Fry 2 to 3 minutes per side until deep golden brown. Remove with a slotted spoon and drain on paper towels.
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6
Serve hot with 8 lime wedges (for serving) for squeezing.